2 cups cooked shredded chicken
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
1/2 tablespoon dried parsley
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 flour tortillas
-In a large skillet preheat vegetable oil over medium heat.
-Add the red peppers and onion to the pan and saute until tender.
-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.
-Remove the pan from the heat and add the cheese. Stir until it's melted.
-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.
-Fold the ends in and then roll the tortilla over the mixture.
-Place the all the egg rolls on a plate and cover them with plastic wrap.
-Place in the freezer for at least 4 hours.
-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.
-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.
-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).
